Ingredients

Method

Season the sausage mince with the nutmeg, ground black pepper, pistachio and sultanas. Mix well.

2.

Take 1 sheet of puff pastry (defrosted). Lay out pastry sheets and cut in half, using a roller cutter. Place a roll of pork mixture along the length of each pastry piece.

3.

Brush the edge with a little water and roll the pastry over to seal and Place in the fridge to firm up. Pierce the top of the pastry with a fork so that the pastry will puff up once cooked. Cut into desired size.